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Author Notes:Fast and simple with a flavorful punch, this is a perfect last-minute side or potluck addition. While the recipe below only uses 3 ears of corn, the proportions are easy to triple- or quadruple-batch when it’s party time. —Kendra Vaculin

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Makes 4 side servings

3
ears of corn, kernels sliced off of the cobs

1
red bell pepper, cored and minced so the pieces are about the same size as corn kernels

In a large sauté pan, heat the olive oil (or, because you love yourself, half olive oil and half butter) over medium-high heat. Fry the corn kernels, pushing them around with a spatula or wooden spoon occasionally, until the corn is popping and browning slightly, 6 to 8 minutes. This will take a little longer (about 10 minutes) if you go the all-oil route.

Add the peppers and cook for 2 to 3 additional minutes, but don't go so far that the peppers completely lose their crunch. Pour in Sriracha and toss to coat. Remove pan from heat.

Add parsley and Cotija and squeeze the lime half over everything; mix to combine. Season with salt and pepper to taste before serving.

I used 1 tbsp gochujang and 1 tbsp cayenne hot sauce (just fermented cayenne peppers with a little salt) instead of the sriracha. I tasted the two mixed before I added it, and it was similar enough. Also used 1 lb (3 1/3 cups) frozen corn because the stuff at the store wasn't fresh despite it being summer. Bell pepper came out to be 1 cup chopped, and the cotija to be 1 1/2 oz if anyone finds that information useful. Based on the picture, I think I either had too large of a bell pepper or the intended amount of corn was closer to 4 cups.

Very nice! It excellently balances sweet, spicy, and tangy. The colors were appealing as well. It would go well with any light protein such as chicken, seafood, or tofu. I don't think it would go as well with red meat (too strong), tempeh (too nutty), or beans (the texture doesn't complement it well), but that's just a suggestion. I look forward to taking this cold for lunch tomorrow.

Since people are talking about cotija, it feels like extremely dry feta, but is saltier and nuttier. If you don't have feta, I would actually recommend parmesan. My local cheese monger does as well.

Just made this for dinner tonight and will serve at room temp with shrimp either on the side or mixed in. Not a wow recipe but a nice change from a pasta, rice, grain side dish. I added more lime and kept the hots st 1 1/2 TBSP. This really doesn't make much, though. I'll probably double next time.

You had plenty left because soy okra grapefruit peanut butter pea salad doesn't sound very good. I'm always amused by readers who follow a recipe with a minimum of ingredients listed. It's nice you share dishes with co-workers and I'm all about trying new recipes, but that sounds like a green mess!

I am bewildered why so many commenters on Food 52 in general, not just here or this commenter, change the original recipe and post about it. Make your own innit and put that up, otherwise it is just disrespectful and attention seeking.

"Big hit at work, had plenty let over???" Had plenty left over implies not much was ate. Not surprised as your version has nothing to do with the delightful version. Maybe you are just joking...but if that flavor comb works for you...alright, to each their own. Cheers!

I took this to a barbecue today, and it was a huge hit. I used cilantro instead of parsley, added green onions, substituted feta for the cotija (couldn't find cotija), and only used 1 tbsp of Sriracha (it was plenty spicy for most, though my husband would have liked it hotter). It was served room temperature and I did not finish with any salt a pepper at all. It was very tasty and will be in regular rotation during summer party season.

Just had this for dinner tonight as a side for chicken taco's. Loved this! When you can balance sweet, heat, salt, and sour in a great crispy bite you've got me! I loved it as is...the little folks in the family thought it a wee spicy... next time I will half the Srirracha for them and keep a side dash as an extra for me! :D

Great that everyone is using Feta cheese. I was thinking the same thing. Cotija cheese is a Mexican cheese with a texture similar to Feta but a bit drier. Will also add fresh arugula from the garden and perhaps some bacon if it's a main dish for dinner.

Cotija is great stuff! It is dryer than feta, but it keeps forever in the frig, and it's one of my go-to cheeses. It's usually with the Mexican cheeses, and you can find it in wedges or oftentimes already shredded (I like the wedges, as I like bigger bites of the cheese -- and I'm guessing they add the same additives to shredded cotija that they do to shredded parm, so ick).